No Bake Peanut Butter Chow Mien Noodle Cookies Food

CHOW MEIN NOODLE COOKIE

Steps:

• In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
• Drop by teaspoonfuls onto foil. Let stand until cool.

CHOCOLATE CHINESE NOODLE COOKIES

Steps:

• Place the chocolate in the top of a double boiler. Bring the water to a boil. Reduce the heat to low. Cook until the chocolate melts. Add the noodles and peanuts, stirring well. Drop the chocolate mixture by the teaspoonful onto a greased cookie sheet. Refrigerate for 8 hours or overnight. Keep chilled until ready to serve.
• Makes 3 dozen cookies.

NO-BAKE CHOW MEIN NOODLE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment paper.
• Place both the butterscotch chips and the chocolate chips in a large microwave-safe bowl. Melt the chips together in the microwave, stirring chips every 30-45 seconds, until smooth.
• Remove from microwave and begin folding in the chow mein noodles a little at a time until they are completely coated with the melted chip mixture. Fold in peanuts until they are completely coated.
• Drop chow mein mixture by the spoonful onto prepared baking sheet. Place baking sheet in the refrigerator until Chow Mein Cookies have completely set.
• Once Chow Mein Cookies have set, store covered at room temperature.

PEANUT BUTTER HAYSTACKS

Steps:

• Place morsels and peanut butter in large microwave-safe container. Heat in microwave on HIGH 1 minute or until almost melted, stirring after 45 seconds. Then stir until smooth.
• Add chow mein noodles and marshmallows. Stir until well coated.
• Drop mixture by spoonfuls onto waxed paper-lined plate. Cool in freezer 10 minutes or until firm. Store leftovers in refrigerator.

THE BEST NO-BAKE HAYSTACK COOKIES

Steps:

• Line two baking sheets with parchment or wax paper.
• Melt the butterscotch and chocolate chips in the microwave or in a double boiler (If you don't have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom - bring the water to a boil, and stir the chips frequently until they melt). If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
• Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
• Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set; in warmer months or when the kitchen is warm, this is best done in the fridge. Do let them sit at room temperature for several minutes before serving.

MARSHMALLOW PEANUT BUTTER NO BAKE COOKIES

Steps:

• First, melt the butterscotch chips and peanut butter in a medium saucepan over low heat, stirring just until barely melted and smooth. Remove from heat and add the chow mein noodles.
• Wait 1-2 minutes before stirring in the marshmallows - you don't want them to melt so if your mixture is really hot, wait until it cools a bit before adding the marshmallows. Your peanut butter mixture shouldn't be very hot, but if you heated it a little bit too long, give it time to cool.
• Use two spoons to drop mixture by cookie size onto wax paper to cool. The setting process will take a few hours at room temperature but takes a lot less time if you put the cookies in the fridge to set.

CHOCOLATE PEANUT BUTTER NO-BAKE HAYSTACKS

Steps:

• 1. Measure noodles into large mixing bowl and set aside In 4 qt dish, microwave at 50% power melt chips & peanut butter [3-5] minutes
• 2. Stir and add to chow mein noodles. Drop onto wax paper and put in refrigerator for a fast set or you can leave on the counter until set.
• 3. For a yummy almond joy flavor you can substitute the peanut butter for almond butter and add 1/2 cup of shredded coconut. You can also use any flavor of chips instead of semi-sweet chips...Butterscotch, mint, white chocolate, peanut butter etc

CHOW MEIN NOODLE BIRD'S NEST COOKIES

Steps:

• Gather the ingredients.
• Line a baking sheet with waxed paper.
• Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir and repeat, until chocolate chips are melted.
• Stir in chow mein noodles until fully coated.
• Drop by tablespoonfuls onto a prepared baking sheet, forming a nest shape with your fingers.
• Place a few peanuts or jelly beans in the center of each nest for eggs.
• Refrigerate until firm.

PEANUT BUTTER BUTTERSCOTCH CHOW MEIN NOODLE COOKIES (SPIDER COOK

Steps:

• Put Butterscotch morsels and peanut butter into a large pot and put heat on a medium setting.
• Heat and stir constantly until the morsels melt and are combined with the peanut butter.
• Turn off the heat and stir in the Chow Mein noodles until the noodles are completely coated with the mixture.
• Once coated drop onto waxed paper to cool and harden up in about the size of a old silver dollar (1 1/2 inches).

HAYSTACK COOKIES

Steps:

• Add the white chocolate and butterscotch chips together in a large microwave safe glass bowl.
• Microwave in 30 second increments, stirring well in between each one, until fully melted (should be 90 seconds total).
• Stir in the chow mein noodles and the peanut butter until well mixed.
• Using a 2 tablespoon sized scoop, scoop out 30 "cookies" onto two parchment paper lined baking sheets and let them sit at room temperature for 1 hour to harden or put them in the refrigerator for 10 minutes to harden before serving.

BUTTERSCOTCH HAYSTACKS

Steps:

• Line a baking tray with parchment paper.
• Melt the butterscotch chips in a large glass bowl. You can do this over a double boiler or in the microwave. If you use the microwave, be sure to do it in 15 second intervals, stirring well in between each so that the chips don't burn.
• Once the butterscotch chips are melted, add in the chow mein noodles.
• Give the noodles a good coating. At this point, add in other mix ins else desired.
• Using two spoons, scoop the coated noodles into bite sized cookies and place them on a tray lined with parchment.
• Allow the cookies to set until the butterscotch is hardened. You can speed up this process by sticking the tray in the freezer or fridge.
• Store in an airtight container in the fridge.

PEANUT BUTTER HAYSTACKS

Steps:

• Place wax paper on a baking sheet or on the counter and set aside.
• Place chow mein noodles in medium-sized mixing bowl and set aside.
• In a large microwave-safe bowl add the butterscotch chips and peanut butter. Microwave for 1 minute at 50% power and stir. Put back in microwave in 30-second intervals, stirring in between each interval, until chips are melted. If the chips don't completely melt (some butterscotch brands don't completely melt) that's ok. You won't even notice in the end result.
• Add salt and vanilla and stir to combine.
• Pour butterscotch mixture over the noodles and toss until all the noodles are completely coated.
• Using two tablespoons or a cookie scoop, drop spoonfuls of the mixture onto the wax paper and let cool.
• Store in refrigerator.

NO BAKE HAYSTACK COOKIES

Steps:

• In a medium microwave-safe bowl, melt the butterscotch chips and peanut butter on high for 1 minute. Stir the mixture. Then, continue microwaving at 30-second increments, stirring each time, until it is smooth and creamy.
• Remove the bowl from the microwave and fold the roasted peanuts and dry chow mein noodles into the mixture until well coated.
• Drop heaping tablespoon portions of the mixture onto a baking sheet lined with parchment paper (using your hands to form them into mounds if needed).
• Set the haystacks aside and allow them to cool and set. *Setting can take up to 2-3 hours, you may place them in the fridge to speed things along.

CHINESE CHRISTMAS COOKIES

Steps:

• Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
• Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
• Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet. Refrigerate until set, about 2 hours.

NO BAKE HAYSTACK COOKIES

Steps:

• In a small microwave-safe bowl combine butterscotch chips and peanut butter. Microwave the mixture for 30 seconds at a time, stirring in between each, until it is smooth.
• In a large bowl combine peanuts and chow mein noodles. Pour the melted butterscotch mixture over them, gently stirring until everything is well coated.
• Drop the mixture onto parchment paper to form 2-2.5 inch piles. Let them cool until the butterscotch is fully hardened.
• Serve or store in an airtight container for up to 1 week.

NO BAKE PEANUT BUTTER CHOW MIEN NOODLE COOKIES

Steps:

• 1. Melt butter in 5 qt sause pan swirling around to coat sides and bottom.
• 2. Over Low Heat,Add peanut butter and 1/2 bag of butterscotch morsels. Stir till melted.
• 3. Add marshmallows stirring quickly and add chow mein noodles, and all of the other items stirring quickly. Just untill mixed well. Drop onto wax paper your choice of size. Cool an hour.Drizzle with chocolate making a big dollop in the middle. Cool and put in a covered container,enjoy!!

NO BAKE CHOW MEIN NOODLE COOKIES

Steps:

• Bring sugar and syrup to a full boil in a heavy pan. Remove from heat at once. (Over cooking will make a hard cookie.)
• Add peanut butter and noodles. Mix thoroughly.
• Drop into rounded mounds onto waxed paper.
• Let set for at least 15 minutes.
• NOTE: I usually add more noodles for a crunchier cookie. I add a half cup or so at a time, stirring them in to make sure they will still stick together before deciding whether to add more or to stop.
• PREP time includes cooling.